Shelly's Recipe

Vidalia Onion Tart with Goat Cheese and Rosemary

Category: Sides

Crust
2 C. Flour
1/2 C. Butter
1/2 tsp. Salt
1 -2 Tablespoons of water, or as needed

Sift together flour and salt. Cut in butter. Form a coarse meal. Add just enough water to form dough. Form into a ball, and refrigerate at least 2 hours.

Onion Filling
3 lbs. Vidalia Onions, peeled, halved, and sliced thin
2-3 oz Butter
2-3 Tablespoons Fresh Rosemary, finely chopped
1/2 tsp. Salt
1 tsp. White Pepper
5 Eggs
1 C. Heavy Cream
1 C. Whole Milk
8 oz. Goat Cheese, Crumbled

Preheat oven to 350. Press dough into a 9 inch fluted tart shell, blind bake for about 10 minutes. Let cool completely.

For Filling; Melt butter in a large saute pan over high heat. Add onions and saute. Add rosemary, salt, and pepper. Lower heat, to medium high, and Saute onions until golden brown, do not burn. Add more butter during cooking, if needed. Taste and adjust seasonsing with more salt and pepper. Place cooked onions into tart shell. Sprinkle with goat cheese. Combine eggs, milk, and cream. Beat until uniform.

Place tart shell on a baking sheet and pour in liquids. Bake at 350 degrees until golden brown and center is set about 30 to 35 minutes. Let cool about 15 minutes. Serve warm.